How to make Pulut Inti using Blue Butterfly Pea Powder ?
Putut Inti is a sweet dessert of steamed glutinous rice with coconut milk and topped with palm sugar infused coconut topping, and wrapped in banana leaves. I have not had this kuih for a long time and thought I'd make a batch for the family to try; I am also dedicating this recipe to all my family friends living overseas where bunga telang is hard to come by.
The word "Pulut Inti" is a peranakan (Malay) word; "pulut" means glutinous rice and "inti" means filling. To my understanding, most of the "kuihs' are native to the Malays/locals in the Malays communities in Malaysia/Singapore and adopted and improvised by the Nyonyas or the Peranakan community. Originally, the dessert is served with white glutinous rice, and the nyonyas improvised by adding a dash of natural blue colouring, using the Bunga Telang (Butterfly Pea Flower).
WHAT IS BUNGA TELANG?
The Butterfly Pea Flower, otherwise known as Clitoria Ternate, is native to tropical Southeast Asia like Malaysia, Indonesia and Thailand. The flowers are used widely for natural food colouring and its amazing health benefits.
HOW TO EXTRACT THE BLUE COLOURING?
We pick the flowers and dry them under the sun. To get the blue colouring, add hot water to 4 to 5 dried flowers and let it sit for a few minutes for the flower to release its blue coloring. However, for people living overseas where bunga telang is hard to come by and boiling the flowers would killed all its health benefits, I turn to Bunga Telang Powder or known as Blue Butterfly Pea Powder instead, which is really a life changer.
Here is a simple recipe on how to make Pulut Inti for overseas’ Pulut Init Fans. This recipe is referenced to the Pulut Inti recipe from Nonya Flavours (By Star Publication and The State Chinese (Penang) Association); however, I have to modify the recipe based on the ingredients I can get in Australia. I will be using canned coconut cream (instead of fresh coconut milk) and Telang Butterfly Pea Powder (instead of the flowers). Therefore the methods will be different.
Pulut Inti - Tok Panjang's recipe:
Ingredients for pulut (glutinous rice):
Glutinous Rice: 350g - Wash and drain the glutinous rice a few times until the water runs clear. Soak overnight (enough water to cover the rice).
270ml coconut cream
1 tsp sugar
1 tsp salt
** (10g of powder is almost 100 grams of fresh flowers.)
2-3 pandan leaves (screw pine)
Banana leaves - cut into 10-12 pieces rectangular pieces - roughly 13x15cm. Wash thoroughly and dry. (Be flexible with sizes, depending on the banana leaves - for overseas you can find the leaves in Chinese grocery store).
Steamer & 1-2 litres water for steaming.
Ingredients for Inti (Filling):
• 90g palm sugar
• 50ml water
• 1 tsp corn flour mix with 1 tbsp water, mix well.
• 1 pandan leaf (screw pine)
Pulut Inti made easy - just sprinkle in some Blue Butterfly Pea Powder and mix evenly
To cook the pulut (glutinous rice)
1. Add sugar and salt to the coconut cream and stir well.
2. Mix coconut cream with glutinous rice. Mix well.
3. Boil water. When the water is boiling vigorously, place glutinous rice to steam for 25-30 minutes and reduce heat to medium. (Keep the water boiling while steaming).
4. When rice is about 80% cooked, sprinkle the bunga telang powder over half of the pulut inti (see picture), and use chopsticks to stir and mix well (see picture).
5. Once rice is cooked, set aside to cool.
To cook the Inti (filling)
1. Boil water and lower to medium heat.
2. Add the palm sugar and pandan, stir until palm sugar dissolved.
3. Strain the syrup and return to the pot.
4. Add in grated coconut and corn flour mix.
5. Stir well and continue to cook for another 1-2 minutes.
6. Switch off heat and set aside to cool.
** Note: you will notice that I did not add santan/coconut milk to my inti as per Nonya Flour as it was sweet and nice enough. I will try it in another recipe.
Blue Jasmine Tea & Blue Pandan Tea
To Wrap :
1. Place 2 tbsp of pulut (one white and one blue) in the center of the banana leaf, and top with generous heap of inti.
2. Traditionally, it is wrap in a pyramid shape. However be flexible with the shape and size, depending on the banana leaves you can get.
Pulut Inti by Lay Ean - Yum!
Makes my life easier and very happy this article is contributed by Lay Ean Eng @ Tok Panjang - Nonya Cuisine Made Simple Tok Panjang is about Family Connections and sharing your culture no matter where you are. My mission is bring back nonya cuisine to everyone, especially the Peranakan communities - no matter where you are in the world; however I will do it in a way that is conducive to the 21st century.
About Lay Ean: Lay Ean is an amateur cook and a mum of two young adults. She is passionate about sharing her Peranakan / Nyonya heritage through week blogs and cooking classes at TokPanjang.com. She is also a member of the Peranakan Association of NSW.
Her mission is to share nyonya cuisine with the community that is conducive to the 21th century, as well as helping busy migrant parents to build relationships with their family and instill the love of learning through daily interactions from the kitchen.
Lay Ean graduated with Bachelor of Economics / Accounting from Monash University, Australia, and was trained as a Life Coach with the Overlap College. She also holds a Certificate in Early Childhood Education from Open University.
Do visit www.tokpanjang.com to order your Nyonya Paste.
Easy to use and delicious. I know I bought plenty for ourselves and as gifts for friends whom are in need of some Peranakan foods. Yum!